The South
This needs to be in every southern home.
Takes you back to a simpler time!
Welcome Name Plaque
Customized with your last name over the welcome
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Tuesday, August 16, 2011
Wednesday, March 23, 2011
Tuesday, March 22, 2011
Home Made Beef Jerkey
I had a giant roast left over from a catering event and I wanted to try something new. So I made beef jerky. It was actually easy and so delicious. My kids love it! I used a recipe from Alton Brown, with a few changes to customize it for my kids. My roast was about 18lbs so I tripled the recipe.
Roast sliced thin. Some pieces were hard to cut thin so I just used the smooth side of a meat mallet and pounded it thin.
2/3 c Worcestershire sauce
2/3 c. Soy Sauce
2 Tabl. Honey
1 teas. freshly ground black pepper
2 teas. onion powder
1 teas. liquid smoke
Mix all ingredients in a large bowl or zip lock bag. Prepare the meat. It is easier to trim the meat if you place it in the freezer to firm it up a bit. I used an electric knife to make it even easier. Trim it with the grain. Place the meat in a zip lock bag or large bowl with the brine and mix to coat meat well. Place in the refrigerator for 3-6 hours. I left mine over night.
Remove meat from brine and place strips on your dehydrator trays. Mine took anywhere from 3-6 hours. Here is a picture of the finished product.
Roast sliced thin. Some pieces were hard to cut thin so I just used the smooth side of a meat mallet and pounded it thin.
2/3 c Worcestershire sauce
2/3 c. Soy Sauce
2 Tabl. Honey
1 teas. freshly ground black pepper
2 teas. onion powder
1 teas. liquid smoke
Mix all ingredients in a large bowl or zip lock bag. Prepare the meat. It is easier to trim the meat if you place it in the freezer to firm it up a bit. I used an electric knife to make it even easier. Trim it with the grain. Place the meat in a zip lock bag or large bowl with the brine and mix to coat meat well. Place in the refrigerator for 3-6 hours. I left mine over night.
Remove meat from brine and place strips on your dehydrator trays. Mine took anywhere from 3-6 hours. Here is a picture of the finished product.
So GOOD!!
Thursday, November 18, 2010
Giving Thanks
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Add this simple decal to any door to welcome your thanksgiving guests! Comes in brown, black, ivory and tan. $6.00
This design can also be sized down and placed on wood for a cute sign for your counter or shelf.
Happy Thanksgiving!
Monday, November 15, 2010
August Southern Wedding
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| If you look closely you will see a blue daisy in the center. I had to spray paint it at the last min to match the ribbon! |
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Vinyl Decor
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| We made these Suckers as favors. The Tag read "Sucker For Love" |
Food
BBQ Pork Sliders
shrimp and Grits bites
Macaroni and cheese bitesBroccoli Salad
Brownie bites w/ strawberries and cream
Pecan Tarts
Red Velvet petite fours
Banana Pudding martinis
This was such a fun wedding to plan and decorate for. The Southern Theme was chosen early on and we ran with it. The food was amazing, I just wish I had better pictures. The decorations were great until the rain hit two min. after we finished decorating. The vinyl turned out great and added a simple but elegant touch.
Any of the vinyl can be custom ordered and if you need any of the recipes just email me.
Sunday, October 10, 2010
It's Soup Weather!
Fall brings us cooler temperatures that are just right for making and eating Soup! I chose to start this season with Lentil Soup simply because I had everything on hand and I didn't need to run to the store. Who wants to go to the store when its cold outside any way, right?
2 Tabl Olive Oil
1 med. onion, chopped
2 celery stalks, chopped
2 garlic cloves, chopped
Salt adn freshly ground black pepper
1 (14 1/2oz) can diced tomatoes
1 lb lentils or 1 1/4 c.
11 c. chicken broth (really, it takes 11 cups)
1 c. cooked brown rice
fresh spinach
1 c Parmesan cheese shredded
Heat oil in large pot over med. heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the veges are tender, about 5 min. Add the tomatoes with juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 min. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 min.
Stir in the rice. Season with salt and pepper, to taste.
Place small amount of spinach leaves in the bottom of serving bowl and ladle soup on top. Sprinkle Parmesan and drizzle w a bit of olive oil, and serve.
So Yummy!!! Enjoy
Lentil Soup
1 med. onion, chopped
2 celery stalks, chopped
2 garlic cloves, chopped
Salt adn freshly ground black pepper
1 (14 1/2oz) can diced tomatoes
1 lb lentils or 1 1/4 c.
11 c. chicken broth (really, it takes 11 cups)
1 c. cooked brown rice
fresh spinach
1 c Parmesan cheese shredded
Heat oil in large pot over med. heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the veges are tender, about 5 min. Add the tomatoes with juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 min. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 min.
Stir in the rice. Season with salt and pepper, to taste.
Place small amount of spinach leaves in the bottom of serving bowl and ladle soup on top. Sprinkle Parmesan and drizzle w a bit of olive oil, and serve.
So Yummy!!! Enjoy
Sunday, September 19, 2010
Sweet Pickled Watermelon Rind
Sweet pickled what? While planning food for a southern outdoor wedding reception I came across this recipe. I was intrigued to say the least. After all, this is something we throw away, something as kids we chucked in the woods, seeing who could throw the farthest. Growing up watermelon was something we ate often. My dad had a huge garden that promised lots of produce including watermelons. My sister and I were once featured in a small town southern newspaper sitting next to an 18lb Congo watermelon my grandfather had grown. We felt like movie stars. So when I read that there is a use for this white and green stuff we usually chucked in the woods or threw in the compost I had to try it.
The finished product is like candy! I am not kidding. a very soft but firm sweet tasting candy. We tried it with BBQ pulled pork and hot dogs. I also found it to be delicious wrapped in bacon and served as an appetizer. So, my conclusion, Don't Ever Throw Away Watermelon Rind Again!
Here is the recipe I used:
Watermelon Rind Pickles
Yields about 5oz jars
1 large watermelon (about 7 pounds)
3/4 cup salt
2 quarts (2 trays) ice cubes
9 cups sugar
3 cups white vinegar
1 tablespoon (about 48) whole cloves
1 tablespoon whole allspice
5 cinnamon sticks, 3 inch pieces
1 lemon, thinly sliced, with seeds removed
Make the brine by mixing the 3/4 cup salt with 3 quarts cold water. Stir well.
Trim the pink flesh and outer green skin from thick watermelon rind. Cut into 1 inch squares or fancy shapes as desired. You only want the white portion. Cover with the brine solution, add the 2 trays (2 quarts worth) of ice cubes. Let stand 3 to 4 hours.
Combine whole cloves and allspice tied in a cheesecloth or other clean, thin, white cloth.
After the 3 to 4 hours has elapsed, drain and then rinse in cold water and drain again.
Cover the watermelon rind with cold water and cook until almost fork tender, about 10 minutes (do not overcook).
While the watermelon rind is cooking, combine sugar, vinegar, water and the seasoning mix bag in a large pot and boil for 5 minutes.
Drain the watermelon rind and add to the seasoned syrup solution (remove the syrup from heat). Let the watermelon rind and seasoned syrup stand overnight in the refrigerator.
Heat the watermelon rind in syrup by bringing it to a boil. As soon as a boil is reached, turn down the heat to cook slowly for 1 hour.
Fill the jars loosely, with 1/2 inch of headspace. To each jar add 1 cinnamon stick.
Pour boiling cooking liquid into each packed jar
Use a ladle or pyrex measuring cup to carefully fill each packed jar with the hot syrup solution, again allowing 1/2 inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids.
Process for 10 minutes.
Here is the recipe I used:
Watermelon Rind Pickles
Yields about 5oz jars
1 large watermelon (about 7 pounds)
3/4 cup salt
2 quarts (2 trays) ice cubes
9 cups sugar
3 cups white vinegar
1 tablespoon (about 48) whole cloves
1 tablespoon whole allspice
5 cinnamon sticks, 3 inch pieces
1 lemon, thinly sliced, with seeds removed
Make the brine by mixing the 3/4 cup salt with 3 quarts cold water. Stir well.
Trim the pink flesh and outer green skin from thick watermelon rind. Cut into 1 inch squares or fancy shapes as desired. You only want the white portion. Cover with the brine solution, add the 2 trays (2 quarts worth) of ice cubes. Let stand 3 to 4 hours.
Combine whole cloves and allspice tied in a cheesecloth or other clean, thin, white cloth.
After the 3 to 4 hours has elapsed, drain and then rinse in cold water and drain again.
Cover the watermelon rind with cold water and cook until almost fork tender, about 10 minutes (do not overcook).
While the watermelon rind is cooking, combine sugar, vinegar, water and the seasoning mix bag in a large pot and boil for 5 minutes.
Drain the watermelon rind and add to the seasoned syrup solution (remove the syrup from heat). Let the watermelon rind and seasoned syrup stand overnight in the refrigerator.
Heat the watermelon rind in syrup by bringing it to a boil. As soon as a boil is reached, turn down the heat to cook slowly for 1 hour.
Fill the jars loosely, with 1/2 inch of headspace. To each jar add 1 cinnamon stick.
Pour boiling cooking liquid into each packed jar
Use a ladle or pyrex measuring cup to carefully fill each packed jar with the hot syrup solution, again allowing 1/2 inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids.
Process for 10 minutes.
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